Din Tai Fung Chilled Cucumber Salad

Din Tai Fung Chilled Cucumber Salad is a refreshing, crunchy appetizer that captures the essence of the popular Taiwanese dumpling house’s beloved starter. Crisp cucumber slices are marinated in a garlicky, slightly sweet, and tangy dressing with just a hint of heat, making this simple salad the perfect way to start any meal or enjoy as a light snack.

Why You’ll Love This Recipe

This cucumber salad is light, flavorful, and incredibly refreshing. It’s perfect for hot weather, quick to make, and requires no cooking. The signature Din Tai Fung-style dressing strikes a perfect balance of garlic, sweetness, vinegar, and spice—bringing restaurant-quality flavor to your home with minimal effort. Whether served as a side or a palate cleanser, this dish is addictive in the best way.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Persian or English cucumbers, sliced into thick rounds
• Salt
• Rice vinegar
• Sugar
• Soy sauce
• Sesame oil
• Garlic, minced
• Chili oil or red pepper flakes (optional, for heat)
• Toasted sesame seeds (optional, for garnish)

directions

1. Slice cucumbers into ½-inch thick rounds. Lightly salt them and let sit in a colander for 30 minutes to draw out excess water.
2. Rinse cucumbers briefly and pat dry with paper towels.
3. In a small bowl, whisk together rice vinegar, sugar, soy sauce, sesame oil, minced garlic, and chili oil or red pepper flakes if using.
4. Place cucumbers in a bowl or shallow dish and pour the dressing over them. Toss to coat.
5. Cover and chill in the refrigerator for at least 1 hour to allow flavors to meld.
6. Garnish with toasted sesame seeds before serving, if desired.

Servings and timing

This recipe serves 4 as a side dish or appetizer.
Prep time: 10 minutes
Rest time: 30 minutes (salting)
Chill time: 1 hour
Total time: 1 hour 40 minutes

Variations

• Add Ginger: Include grated fresh ginger in the marinade for extra zing.
• Use Chili Crisp: Swap chili oil for chili crisp to add texture and umami.
• Add Herbs: Garnish with fresh cilantro or thinly sliced scallions.
• More Sweetness: Add a touch of honey or more sugar for a slightly sweeter flavor.
• Soy-Free: Use coconut aminos instead of soy sauce for a soy-free option.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

No reheating is needed—this dish is served cold. The cucumbers may release additional liquid over time, so stir before serving and drain if necessary.

FAQs

What kind of cucumbers are best?

Persian or English cucumbers work best—they’re seedless, tender, and have thin skins.

Why do I salt the cucumbers first?

Salting draws out excess moisture, helping the cucumbers stay crunchy and absorb the marinade better.

Can I make this salad ahead of time?

Yes! It actually tastes better after chilling for a few hours or overnight.

Is this salad spicy?

It can be. The chili oil or red pepper flakes add heat, but you can leave them out for a milder version.

Can I use regular cucumbers?

Yes, but peel them and scoop out the seeds for the best texture.

Can I double the recipe?

Absolutely. Just scale the dressing ingredients accordingly.

How long does this cucumber salad last?

It stays fresh for up to 3 days in the refrigerator.

Is this recipe vegan?

Yes, all the ingredients are plant-based.

Can I use pre-minced garlic?

Yes, but fresh garlic will offer the boldest, cleanest flavor.

What can I serve this with?

It pairs well with dumplings, noodles, stir-fried dishes, grilled meats, or as a light starter for any Asian-inspired meal.

Conclusion

Din Tai Fung Chilled Cucumber Salad is the ultimate balance of cool, crunchy, tangy, and garlicky goodness. With minimal ingredients and effort, you can recreate this restaurant-favorite appetizer at home. Whether you’re prepping it for guests or enjoying it as a snack, this salad brings bright, bold flavors to every bite.

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